Fermentology Mini-Seminars: The Culture, History and Science Behind Foods at Home

Join us for a series of short talks (20 minutes on average) from CALS’ Applied Ecology department about the culture, history and science behind the foods you have at home.

All talks are Thursday at 4pm EST, unless otherwise specified, and open to everyone–the more the merrier! Register to attend the virtual talksby filling in this form and you will be emailed a link to the talk the day before.

Find the full schedule and details at: https://cals.ncsu.edu/applied-ecology/news/fermentology-mini-seminars.

Each talk will be recorded and uploaded to the Applied Ecology Youtube page afterwards.

August 27th: Bread Baking As Opportunity

Bread baking presents us with countless opportunities: reflection, patience, nourishment, generosity, observation… and the list goes on and on and on!! In this session, Josey Baker will explore some of the opportunities he has found in his decade of bread baking, both from the perspective of a baker but also from the perspective of a neighbor and community member, and will posit some questions that he has found through bread that he has yet to answer. Josey is a bread baker, published author, teacher, and business owner based in San Francisco, CA. He is the founder of the bakery Josey Baker Bread, and co-owner of The Mill, a cafe/bakery in San Francisco, CA. He is the author of Josey Baker Bread (Chronicle, 2014), and leads a small team of bread bakers & pizza makers who specialize in freshly milled whole grain sourdough. Josey has taught baking workshops all over the world, and has a loyal and passionate following he has built over the past decade baking bread. He takes great pride in working to embody a balance of integrity, quality, compassion and fun in everything he does.